Funeral Potatoes (Cheesy Potato Casserole Everyone Loves)
I first learned about funeral potatoes when my American friends told me this was the casserole that mysteriously appears at every gathering, and now I completely understand why. The combination of creamy sour cream, melted cheddar, and a shatteringly crispy cornflake topping is genuinely addictive and far too easy to make. This is the kind of comfort food that transcends its name and becomes the star of any table.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Oven
- Mixing spoon
Ingredients
- 2 pounds frozen shredded hash browns thawed
- 1 can cream of chicken soup 10.5 ounces, undiluted
- 1 cup sour cream full fat
- 2 cups sharp cheddar cheese, shredded divided
- 6 tablespoons butter divided
- 3 cups cornflakes cereal lightly crushed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder optional
Instructions
- Preheat your oven to 350F and lightly butter a 9x13 inch baking dish, setting it aside.
- In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 1.5 cups of the shredded cheddar cheese, salt, pepper, and garlic powder if using. Stir everything together until the hash browns are evenly coated and the mixture is well combined. Pour this mixture into your prepared baking dish and spread it into an even layer.
- In a small saucepan, melt 4 tablespoons of butter over low heat. Add the lightly crushed cornflakes and stir gently until they are lightly coated. In a small bowl, mix the remaining ½ cup of cheddar cheese with the cornflake mixture, then scatter this topping evenly over the potato layer. Drizzle the remaining 2 tablespoons of melted butter over the top.
- Bake the casserole uncovered for 40 to 45 minutes, until the topping is golden brown and crispy and the edges of the potato mixture are bubbling slightly. The center should be hot when a fork is inserted.
- Remove from the oven and let the casserole rest for 5 minutes before serving. This allows the creamy interior to set slightly while the topping remains delightfully crispy.
Notes
Make ahead tip: Assemble the casserole completely the night before, cover tightly, and refrigerate. Add 10 minutes to baking time if baking from cold. Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered at 325F until warmed through. Variation: Swap the cheddar for sharp white cheddar or gruyere for deeper flavor, or add 1 cup of crispy bacon bits to the potato mixture.